My latest love for cranberries has allowed me to experiment using them in different Indian recipes and cranberry thokku or pachadi is one such recipe. Cranberries pairs well with garlic, sesame seeds and other spices to make this a spicy thokku/pachadi. After trying with Cranberry rice and Cranberry vadu, this vibrant red thokku/pachadi was a great hit at our home.

An Andhra preparation, cranberry thokku/pachadi goes well with rice, chappati, idli or dosai. Like any other pickle, it is a great combination with Thayir Sadham/curd rice or mix in with hot steaming rice.

List of ingredients:

1 cup cranberries

1 teaspoon chilli powder

½ teaspoon turmeric

½ teaspoon salt

1 tablespoon sesame seeds

1 tablespoon finely chopped garlic

½ teaspoon jaggery

2 tablespoons Idhayam sesame oil/gingely oil.

Procedure:

Dry roast sesame seeds in a pan until they pop. Cool and powder in a mixture. Do not add water.

Heat oil in a pan/kadai. When hot add garlic and immediately add the cranberries. Saute until they turn to get soft( be careful not to get them too soft or mushy ). Approximately 3 to 4 minutes

Add the turmeric, salt and chilli powders. Mix well and turn off heat.

Thanks Happycoo, Indhu and Mrs.Kannan.Indo, it was indeed very tasty. It was my first time trying out with cranberries. Do try and let me know.Divya, yes I remember your recipe for the pickle and I have to try it out soon...and for the picture, there isn`t any changes that I am aware of. Thanks Divya.

What a blessing for a Thanksgiving treat. I gave it to an American friend and she went ga-ga about it. Her friends who also tasted it want the recipe. This is what I call adding colour (red!)to Thanksgiving. Here are my thanks! Mini P. Sarathy

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